Recipe courtesy of Alyssa Lewis and Patrick Lewis

Deserted Island

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Cook: 1 hr 15 min
  • Yield: One 9-inch pie
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1 pre-cooked pie shell

6 Granny Smith apples, peeled and sliced (about 1 1/2 pounds)

3/4 cup pure cane sugar 

1/4 cup unbleached pastry flour

Crumb Topping:

1 pound 10 ounces pure cane sugar

1 pound unbleached pastry flour

1 pound European churned butter, or other high-quality butter

3/4 cup pure cane sugar 


6 ounces fresh or frozen marionberries

6 ounces fresh or frozen raspberries

6 ounces fresh or frozen strawberries


  1. For the crumb topping: Mix the sugar and flour in a stand or electric mixer. Cut the butter into knife-size pieces and add in. Mix until not too dry or too moist. This will depend on the climate and atmospheric pressure. Add more flour or reduce flour depending on the moisture in the air.
  2. For the filling: Preheat the oven to 350 degrees F. Place the berries on the bottom of your pie shell in a thin layer. In a separate bowl, mix your apples with the sugar and pastry flour. Lay the apples on top of your berries inside the pie shell. Add the crumb topping on top of the filling. When applying the topping, apply it like you are itching your hair. Your fingers should be separated and hands light. Do not pat the crumb on. The topping should be 1 1/2 inches thick. Bake 30 minutes. Turn the oven down to 325 degrees F and bake until a knife will go though the apples with little resistance, 45 minutes longer. You will see the berries coming up through the crumb. Bon Appetit.

Cook’s Note

Marionberries are a hybrid of raspberries and blackberries, cultivated in Oregon. If they are not available at your local supermarket, substitute a different berry of your choice.